Quinoa porridge with apple blackberry compote and quinoa crunch

Method

Start with the quinoa crunch…

Pre-heat the oven to 150°C. Mix everything in a large bowl and then spread out evenly on a parchment lined baking tray. Cook for 15 minutes, check half-way through and give it a good stir. Allow to cool completely.

Next make the compote…

Combine everything in a heavy saucepan and cook gently for 10 minutes or until the apples are soft and the blackberries have released their juices.

For the porridge…

Combine everything in a heavy based saucepan and cook gently for around 20 minutes, stirring constantly. If it gets a little too thick simply add a little water.

When cooked, spoon into bowls and top with compote and a little quinoa crunch. The left over quinoa crunch will keep for a week in an airtight container.

Ingredients

Quinoa porridge:

½ cup white quinoa soaked in plenty of cold water over night and then drained

1 tin coconut milk

¼ cup water

1 tablespoon maple syrup

½ teaspoon cinnamon

Quinoa crunch:

1 cup raw quinoa

½ cup flaked almonds

½ cup coconut flakes

3 tablespoons sesame seeds

1 tablespoon maple syrup

1 tablespoon melted coconut oil

A pinch of salt

Apple blackberry compote:

250 grams blackberries

2 sweet eating apples, peeled, cored and chopped into medium chunks

1 tablespoon maple syrup

Juice ½ lemon

Serves: Serves 2-4

Dietaries: VEGAN, GF

Method

Start with the quinoa crunch…

Pre-heat the oven to 150°C. Mix everything in a large bowl and then spread out evenly on a parchment lined baking tray. Cook for 15 minutes, check half-way through and give it a good stir. Allow to cool completely.

Next make the compote…

Combine everything in a heavy saucepan and cook gently for 10 minutes or until the apples are soft and the blackberries have released their juices.

For the porridge…

Combine everything in a heavy based saucepan and cook gently for around 20 minutes, stirring constantly. If it gets a little too thick simply add a little water.

When cooked, spoon into bowls and top with compote and a little quinoa crunch. The left over quinoa crunch will keep for a week in an airtight container.

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